Tuna and mushroom pasta bake

Tuna and mushroom pasta bake
This dish is much lower in kilojoules than traditional creamy pasta dishes yet just as tasty.  The secret is in the cheese sauce -  fat is reduced by thickening with cornflour (instead of butter and flour) and by using trim milk and Edam cheese rather than the higher fat versions.  Flavour is enhanced by adding mustard and stock powder.   I do this for all white and cheese sauces I make and you would not know the difference (except perhaps to the waistline!).
For a delicious variation, add chopped sun dried tomatoes instead of the corn.

Serves 8
Time to make 1 hour

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